Directions
- 1In the bowl of your stand mixer or a big bowl, add ¾ cup of warm water (100-110°F) (180ml).
- 2Add a ¼ ounce packet or 7 grams of active dry yeast, not instant yeast.
- 3Add 1 teaspoon of granulated sugar. You can also use honey or brown sugar instead.
- 4Give this a mix and set this aside for 5-7 minutes or until you see a nice foamy head on top.
- 5Add 2 cups (240g) of all-purpose flour (or bread flour for a chewier pizza, or double zero flour for a thinner, crispier pizza).
- 6Add ¾ tsp salt and 2 tsp granulated sugar.
- 7Add 1 tbsp of olive oil.
- 8Pop this into your stand mixer and mix on low for about a minute or until the dough comes together.
- 9Increase speed to medium-low and run the mixer for about 5 minutes or until it comes together in a ball and has some elasticity to it.
- 10If doing this by hand, use a wooden spoon until it comes together in a shaggy mixture, then dump it out onto the counter and get to kneading.
- 11Lightly flour your countertop and transfer your dough to your countertop.
- 12Give it a good stretch, bringing it in and pressing away.
- 13Add some flour to your hands as needed. Then put the dough into an oiled bowl and let it sit in a warm cozy place for about an hour until it’s doubled in size.
- 14Preheat your oven to 450°F.
- 15After an hour, punch down your dough and spread it onto a baking sheet or pizza stone. Lightly flour your baking sheet.
- 16Spread your dough out into a circle, lifting and pulling and pressing to form a crust with a thicker edge. Add pizza sauce, leaving a little border for the crust.
- 17Finish your pizza off with mozzarella and any other cheeses you love, and bake at 450°F for 12-15 minutes or until the crust is golden and the cheese is melted and bubbling.
Ingredients
- 0.75 cup warm water
- 1 25-ounce/7g packet active dry yeast
- 1 tsp granulated sugar
- 2 cups all-purpose flour
- 0.75 tsp salt
- 2 tsp granulated sugar
- 1 tbsp olive oil
- 2.5 tbsp flour
- 1 pizza sauce
- 1 mozzarella
Equipment
stand mixerbig bowlmeasuring cupwooden spoon
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